Green Caeser Salad with Creamy Prosciutto Dressing
SERVES 20
PREPARATION 30 minutes
COOKING TIME 5 minutes
INGREDIENTS
1 cup egg mayonnaise
½ cup lite cream
2 tablespoons white wine vinegar
½ cup grated parmesan cheese
1 clove garlic, crushed
12 slices prosciutto
1 clove garlic, extra, cut in half
1 sourdough baguette, sliced
Olive oil spray
3 baby Cos lettuce, leaves separated & washed
9 hard boiled eggs, quartered
110g jar John West Anchovies in Oil drained and cut into strips
½ cup chopped parsley
1/2 cup parmesan cheese shards
STEP 1
To make dressing, combine mayonnaise, lite cream, vinegar, parmesan and garlic in a bowl and stir.
STEP 2
Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Finely chop 5 slices cooked prosciutto and add to the dressing. Break remaining prosciutto into ‘shards’ and set aside.
STEP 3
Rub garlic clove over bread slices, cut into long strips and spray with oil. Cook under hot grill until crisp and golden. Cut into halves.
STEP 4
To serve, arrange lettuce leaves on a serving platter and drizzle with half the dressing. Toss lettuce and scatter remaining ingredients over the top. Drizzle remaining dressing over salad and garnish with prosciutto ‘shards’.
TIP
Dressing can be made up to 2 days before required and refrigerated.
Eggs can be boiled the day before, peeled and refrigerated.
Sourdough bread can be grilled 2 days ahead and stored in an airtight container.
